Tony’s Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

All the necessary ingredients for a great salad come together here. A variety of fresh greens and some mixed fruits and vegetables are brought together with a flavorful vinaigrette. Apple crisps make a nice garnish.

Ingredients

1-2 heads radicchio, leaves removed to form “cups”
1 romaine heart, cleaned and torn into 1-in. pieces
2 small heads Boston or Bibb lettuce, cleaned and torn into 1-in. pieces
2⁄3 cup dried figs (approx. 8-10 figs), sliced
1 celery root, peeled and julienned
1 1⁄3 cups tomatoes, peeled and julienned
1 cup crumbled Roquefort
2⁄3 cup Orange Vinaigrette (recipe follows)
8-12 apple crisps (see note)

Orange Vinaigrette:
1 orange, juiced
1⁄3 cup extra-virgin olive oil
1⁄3 cup salad oil
1 tsp. Dijon mustard
1⁄4 cup red wine vinegar
Pinch of salt
Fresh ground pepper, to taste

Note: To make the apple crisps, place thinly sliced apples on a nonstick baking surface and dust with powdered sugar. Bake at 225°F for about 1 hour, or until crisp.
 

Steps

1. Make vinaigrette: Whisk orange juice into olive oil, salad oil, and mustard. Add vinegar and season to taste; set aside.

2. To assemble the salad, place radicchio cups on each of four plates. In a large bowl, toss together the lettuces, figs, celery root, tomatoes, cheese, and just enough dressing to coat the greens. Divide salad among radicchio cups, drizzle with remaining dressing, and garnish with the apple crisps.

Source: Recipe from Chef Bruce McMillian

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code